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2010 Youth Summer Cooking Camp

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					2010 Youth Summer Cooking Camp
Hey KIDS!
Do you love to cook? The Restaurant School at Walnut Hill College has a unique cook-
ing camp just for you! Hang out this summer with some of the best chef instructors in
the industry. You will learn a variety of culinary and pastry cuisine, creating great foods
easy enough to cook at home.
Cooking camp can help your child expand their dining horizons, build math skills, and
increase their knowledge in nutrition. It can help build self esteem, team building and
even get them to cook for you.
Please let us know if your child has any food allergies. We will try to accommodate
but can not guarantee. We do use tree nuts and seafood in all areas of the building.


Attention Parents:
➼ When registering, please include the attached form and a copy of your child’s
  birth certificate.
➼ Students are required to wear a chef jacket, apron and chef hat during camp.
  With paid tuition of one week or more, The Restaurant School supplies one
  complimentary chef jacket, apron and chef hat. Additional chef jackets may
  be purchased at our school store.
➼ All Youth Campers must wear pants and sneakers to camp, short sleeve shirts
  or tank tops can be worn under the chef coat. Kitchens are not air conditioned.
➼ Absolutely no open toe shoes at any time, rubber sole shoes are required.
➼ We use tree nuts and shell fish in all areas of the college.
➼ Children must be well-behaved at all times. In case of any disciplinary issues the
  child will be dismissed from the camp and no refund will be issued.
➼ If your child misses a class during the camp there is no make up class or refund.
➼ If your child is going to be late please call the front desk at 1-215-222-4200
  and please send a note if your child needs to leave early.
➼ We do not offer early drop off or late pick up, please be on time.
➼ Parents must be available by phone should we need to contact you during the day.
➼ Cancellations received in advanced of three weeks, before camp receive a full
  refund, less a handling fee of $55.00; you will receive your refund within 2 weeks.
➼ Cancellations received less than two weeks or at anytime during the camp no
  refund will be given. No refunds can be issued due to the fact that a spot had
  been reserved, all food has been order, and staff has been hired based on the
  number of attendees.
In formation
Supplies
Each Youth Culinary Arts Camper                             Each Youth Pastry Arts Camper
will need to bring:                                         will need to bring:
❍ Chef Knife and Paring Knife                               ❍ Bench scraper
    (No knives for Kiddie Cooks)
                                                            ❍ Offset Spatula
❍ Spoons: slotted or wooden
                                                            ❍ Rubber Spatula
❍ Measuring cups and spoons
                                                            ❍ Whisk and Wooden Spoon
❍ Peeler and Tongs
                                                            ❍ Wide Peeler
❍ Whisk and a Rubber Spatula
                                                            ❍ Chef Knife and Paring Knife
                                                            ❍ Measuring Cups & Spoons
You can purchase a tool kit from us for $29.99, the tool kits does not include
Chef or Paring Knife, order forms will be mailed to you with the welcome packet in June.
Please label all your supplies with your name on it and bring them to the first day of
camp…You must have your own set of tools for camp each day.
**All supplies may be purchased at The Restaurant School at Walnut Hill College’s
School Store located at 4100 Walnut Street or at a store near you, 267-295-2378

Times
Session I:      9:30 am – 12:00 pm
Lunch:          12:00 am – 1:00 pm (Lunch is provided)
Session II:     1:00 am – 3:30 pm
Students may be dropped off for camp around 9:15 AM and picked up at 3:30 PM on the
porch of Allison Mansion. We do not offer early drop off or late pick up. You must be
on time.
Enrollment is limited to 14 students. All classes must be pre-paid.

Tuition
All Day – Full Week: $525.00
All day-Two Weeks or more: $450.00 each week for two or more weeks only
Tuition includes 1 Chef Jacket, Hat and Apron.
✱   Cancellations received in advanced of three week before camp you will get a full refund, less a handling
    fee of $55.00; you will receive your refund within 2 weeks.
✱   Cancellations less than two weeks or at anytime during the camp no refund will be given. No refunds can
    be given due to the fact that a spot had been reserved, all food has been order, and staff has been hired
    based on the number of attendees.
Camp begins with the basics, knife skills and proper kitchen procedures. Everyday your
chef has hands-on cooking classes in our kitchens with real recipes for your chef to make
at home. Your Chef will also learn nutrition, ingredient information and food safety.
Kid die Cooks - Ages 7-10
August 2 – August 6, 2010                 August 5: Thursday
The Basics                                Session I: Pasta and Sauces
                                          Session II: Ice Cream and Summer
 August 2: Monday                                     Desserts
 Session I: Introduction to the Kitchen
 Session II: Basics                       August 6: Friday
                                          Session I: Chinese Favorites
 August 3: Tuesday                        Session II: Cakes and Cupcakes
 Session I: Breakfast Time
 Session II: Sushi
 August 4: Wednesday
 Session I: Hawaiian Luau
 Session II: Candy




Junior Chefs - Ages                                              11-15
July 12 – July 16, 2010                   July 14: Wednesday
The Basics                                Session I: My Favorite Dinners
                                          Session II: Vegetables and Starches
 July 12: Monday
 Session I: Introduction to the           July 15: Thursday
             Kitchen, Knife Skills        Session I: BBQ Favorites
 Session II: Culinary Basics              Session II: Cakes, Pies and Tarts

 July 13: Tuesday                         July 16: Friday
 Session I: Homemade Pasta                Session I: Breakfast
             and Sauce                    Session II: Pastry Arts Time
 Session II: Appetizers and Soups
Junio r Chefs - continued
July 12 – July 16, 2010                 July 22: Thursday
Pastry Arts                             Session I: France
                                        Session II: French Desserts
 July 12: Monday
 Session I: Introduction to the         July 23: Friday
             Kitchen and Pastry Arts    Session I: Italy
 Session II: Basics                     Session II: China

 July 13: Tuesday
 Session I: Dough
                                       July 19 – July 23, 2010
 Session II: Breads                    Pastry Arts
 July 14: Wednesday                     July 19: Monday
 Session I: Pies                        Session I: Introduction to the
 Session II: Tarts                                  Kitchen and Pastry Arts
                                        Session II: Basics
 July 15: Thursday
 Session I: Cakes and Cupcakes          July 20: Tuesday
 Session II: Icing and Decorating       Session I: Dough
                                        Session II: Breads
 July 16: Friday
 Session I: Breakfast Sweets            July 21: Wednesday
 Session II: Candy, Chocolate           Session I: Pies
             and Marzipan               Session II: Tarts
                                        July 22: Thursday
July 19, – July 23, 2010                Session I: Cakes and Cupcakes
International Flavors                   Session II: Icing and Decorating

 July 19: Monday                        July 23: Friday
 Session I: USA:                        Session I: Breakfast Sweets
 Session II: South of the Border        Session II: Candy, Chocolate
                                                    and Marzipan
 July 20: Tuesday
 Session I: Caribbean
 Session II: Spanish Influences
 July 21: Wednesday
 Session I: Mediterranean
 Session II: Hawaiian Island
Jun ior Chefs - continued
July 26 – July 30, 2010                    July 29: Thursday
The Basic Level 2                          Session I: Celebration Cakes
                                                      part 1 – Design and Bake
 July 26: Monday                           Session II: Celebration Cakes
 Session I: Introduction to the Kitchen               part 2 – Marzipan
 Session II: Stocks and Soups
                                           July 30: Friday
 July 27: Tuesday                          Session I: Celebration Cakes
 Session I: Sauce                                     part 3 – Decorating
 Session II: Poultry                       Session II: Celebration Cakes
                                                      part 4 – Fill Cover and finish
 July 28: Wednesday
 Session I: Steakhouse
 Session II: BBQ Ribs- and all            August 2 – August 6, 2010
             the fixings                  The Basics
 July 29: Thursday                         August 2: Monday
 Session I: Fish- Part 1                   Session I: Introduction to the
 Session II: Fish Part 2                               Kitchen, Knife Skills
 July 30: Friday                           Session II: Culinary Basics
 Session I: Advanced Pasta                 August 3: Tuesday
 Session II: Sushi                         Session I: Homemade Pasta
                                                       and Sauce
July 26 – July 30, 2010                    Session II: Appetizers and Soups
Intermediate Pastry Arts                   August 4: Wednesday
 You must have completed our Basic         Session I: My Favorite Dinners
 Pastry Arts Camp to take this week        Session II: Vegetables and Starches

 July 26: Monday                           August 5: Thursday
 Session I: Introduction                   Session I: BBQ Favorites
 Session II: Advanced cookies              Session II: Cakes, Pies and Tarts

 July 27: Tuesday                          August 6: Friday
 Session I: Individual Desserts            Session I: Breakfast Favorites
 Session II: Plated Desserts               Session II: Pastry Arts Time

 July 28: Wednesday
 Session I: Ice Cream and
             Summer Desserts
 Session II: Chocolate
        Registration Form
Complete the registration form; enclose payment, gift certificate or credit information and mail, fax or e-mail:
                                       Chef Jocelyn Wood, Summer Camp Coordinator
                 The Restaurant School at Walnut Hill College • 4207 Walnut Street, Philadelphia, PA 19104
       215-222-4200, ext. 3067 • 267-295-2367 (direct line) • 215-689-0988 (fax) • Email: jmwood@walnuthillcollege.edu
                                  For additional registrants, please duplicate the form below.

Refund Policy:
       ➼    Cancellations received in advanced of three week before camp you will get a full refund, less a handling fee
            of $55.00 you will receive your refund within 2 weeks.
       ➼    Cancellations less than two weeks or at anytime during the camp no refund will be given. No refunds can be
            given due to the fact that a spot had been reserved, all food has been order, and staff has been hired based on
            the number of attendees.
       ➼    Should the Restaurant School at Walnut Hill College cancel a session or day of camp for any reason, you will
            receive a full refund for that day/session.
       ➼    The Restaurant School at Walnut Hill College reserves the right to cancel or limit the size of camp and alter its
            curriculum, tuition, fees and policies as deemed necessary.
       ➼    We do not give refunds or transfers to “no-shows”.
       ➼    Missed sessions/days may not be made up or refunded.
       ➼    A $25 fee will be charged to all returned checks

 RegistRation deadlines aRe two weeks befoRe the fiRst day of CamP.

CHild’S NAME                                                          AgE         PARENT’S NAME

AddRESS

CiTy                                                                              STATE                  ZiP CodE

TElEPHoNE (dAy)                                                                   EvENiNg

FAx                                                                               EMAil


CamP seleCtions            Please list camp title and date when completing this registration form.

CAMP                                                                              FEE

dATES

CAMP                                                                              FEE

dATES
                                                                                  ToTAl


method of Payment
❏ Check or money order (made payable to: The Restaurant School)
❏ Credit Card (charge total amount to following): ❏ American Express ❏ Master Card ❏ visa ❏ discover


ACCouNT NuMbER                                                           ExPiRATioN


CARdHoldER’S NAME                                                        SigNATuRE

        a few weeks before your camp session you will receive the welcome Packet, tool kit order form
                                      and emergency contact sheets.
   4207 Walnut Street
   Philadelphia, PA 19104




    2010
YouTH SummeR
CooKIng CAmP

				
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